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Friday, May 18, 2012

Sesame Crusted Tuna

Pineapple Plant

I just got back from an incredible two week Family Vacation/High School Graduation trip (my oldest daughter graduated from High School) . We took a Hawaiian cruise and ate lots and lots of delicious food, saw the beautiful Hawaiian Islands, and relaxed. I loved seeing all the beautiful flowers and fruits growing along the roadside. My favorite food discovery was on the island of Kaui - coffee. I did not get a chance to tour the plantation but I caught a glimpse of it from the road. A good reason to go back. Kaui Coffee is a smooth tasting coffee with a luscious flavor. I bought several bags to enjoy at home.

Bird of Paradise

Kauai Coffee Company

Coffee Plants

My New Favorite Coffee

As I said earlier, I relaxed. I loved the cruise sea days because you set your own agenda and best off all -the cooking demonstrations:) They had demonstrations for appetizers, main courses, and of course desserts. My favorite was the Sesame Crusted Tuna demonstration. You start with some Ahi Tuna rolled in sesame seeds and toasted on each side. You serve the tuna with a delicious Cilantro Salad and Baba Ghanoush. The taste can be summed up in one word - delicious.

1. Mix the White and Black Sesame seeds together with the corn starch and reserve.
2. Brush the Ahi Tuna Loin with the egg white then roll the tuna into the sesame seed mixture.
3. Preheat a non-stick pan and then place the sesame crusted tuna into the pan. Toast each side and remove.
4. Let cool to room temperature. Reserve.

Directions for the Cilantro Salad:

1. Place the Balsamic Vinegar and soy sauce into a pan and reduce by a third. Cool
2. Once cooled mix with the remaining ingredients and marinade for 2 hours before serving.

Directions for the Baba Ghanoush:

1. Place the eggplant into a pre-heated oven (310F) for approximately 30 minutes until cooked through. The eggplant should be soft and supple to touch when ready.
2. Remove from the oven and cool to room temperature. Once cooled, peel the eggplant and drain off any excess liquor.
3. Finely chop the eggplant pulp and mix the pulp with the remaining ingredients.

Assembly:

Place a tablespoon of the Cilantro Salad into the center of the plate. Slice the Sesame seed tuna into 1/2 inch slices and arrange around the Cilantro Salad (5 slices per portion). Place a quenelle of the Baba Ghanoush onto the Cilanto Salad and garnish with a sprig of Cilatro. Drizzle any excess Soy Balsamic reduction around the plate. Serve.

I really like the elements in this dish, especially the use of sesame on the tuna-yum! I have been to many of the Hawaiian islands, but my favorite is Kauai. Beautiful and serene place. Wish I could go back again. Have a great weekend!

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About Me

Throughout my lifetime, I have been passionate about food. Whether it be cooking food, eating food, researching food, experimenting with recipes, I loved it. I started my cooking adventure at home watching, and helping my parents, grandmother, aunt, and cousin cook. As I got older, I got more involved in cooking. Eventually, with the help of my trusty cookbooks, I was cooking meals on my own. Eventually, I started experimenting with adjusting this and that in recipes. I also started experimenting with duplicating meals I ate at restrauants. Some meals were great experiments, others were not so great. I have had my recipes published in "Taste of Home" publications. Thank you for visiting From My Southwest Kitchen.